Old-Fashioned Blackberry Cobbler with Biscuit Topping
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Per serving
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- 1
Get the oven going and the berries cooking
Heat the oven to 350°F and grease an 8-inch square baking dish. In a large saucepan, stir together the blackberries, 1 cup sugar, and the cinnamon. Cook over medium heat, stirring, until the mixture comes to a boil and the berries start breaking down and releasing their juice.
- 2
Thicken the filling
In a small bowl, whisk the cornstarch into the cold water until completely smooth with no lumps — this is important, because cornstarch stirred straight into hot liquid will clump instantly. Pour the slurry into the bubbling berries, bring back to a boil, and cook and stir for 2 minutes until glossy and thickened. Pour into the prepared dish and dot the top with 1 tablespoon of the butter, cut into small bits.
- 3
Make the biscuit topping
In a bowl, whisk the flour, 1 tablespoon sugar, baking powder, and salt. Cut in the remaining 1/2 cup cold butter, cubed, using a pastry cutter or your fingertips, until the mixture looks like coarse crumbs with some pea-size pieces still visible. Those butter pieces melt in the oven and leave behind steam pockets — that is what makes the topping light instead of dense.
- 4
Stir in the milk gently
Pour in the milk and stir just until the dough comes together and no dry flour is left. Stop there. Overmixing develops gluten and turns a tender biscuit topping tough, so a shaggy, slightly messy dough is exactly right.
- 5
Top and bake
Drop the dough by tablespoonfuls over the hot berry filling, leaving small gaps so steam can escape. Bake uncovered for 30–35 minutes, until the filling bubbles up around the edges and the topping is golden brown. Let it rest 15 minutes before serving — the filling keeps setting as it cools.
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Old-Fashioned Blackberry Cobbler with Biscuit Topping
Created by: SugarAndButter
Ingredients
- 3 cup blackberries
- 1 cup sugar
- 1/4 tsp ground cinnamon
- 3 tbsp cornstarch
- 1 cup water
- 9 tbsp butter
- 1 1/2 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
Instructions
- Get the oven going and the berries cookingHeat the oven to 350°F and grease an 8-inch square baking dish. In a large saucepan, stir together the blackberries, 1 cup sugar, and the cinnamon. Cook over medium heat, stirring, until the mixture comes to a boil and the berries start breaking down and releasing their juice.
- Thicken the fillingIn a small bowl, whisk the cornstarch into the cold water until completely smooth with no lumps — this is important, because cornstarch stirred straight into hot liquid will clump instantly. Pour the slurry into the bubbling berries, bring back to a boil, and cook and stir for 2 minutes until glossy and thickened. Pour into the prepared dish and dot the top with 1 tablespoon of the butter, cut into small bits.
- Make the biscuit toppingIn a bowl, whisk the flour, 1 tablespoon sugar, baking powder, and salt. Cut in the remaining 1/2 cup cold butter, cubed, using a pastry cutter or your fingertips, until the mixture looks like coarse crumbs with some pea-size pieces still visible. Those butter pieces melt in the oven and leave behind steam pockets — that is what makes the topping light instead of dense.
- Stir in the milk gentlyPour in the milk and stir just until the dough comes together and no dry flour is left. Stop there. Overmixing develops gluten and turns a tender biscuit topping tough, so a shaggy, slightly messy dough is exactly right.
- Top and bakeDrop the dough by tablespoonfuls over the hot berry filling, leaving small gaps so steam can escape. Bake uncovered for 30–35 minutes, until the filling bubbles up around the edges and the topping is golden brown. Let it rest 15 minutes before serving — the filling keeps setting as it cools.